cinnamon cappuccino cookies
I admit that I have an unhealthy obsession with coffee.
As a college student, I depend on my sweet java rescue every morning in order to function. Merely SMELLING coffee will wake me up. But with all good things, there are some downsides:
1) It’s hot. In the summertime, hot coffee in the morning isn’t ideal, although I’ll drink it anyway.
2) It sometimes comes in cups without lids. I’m clumsy, so when things aren’t covered, they usually end up on my clothes.
Solution? Make it solid! These coffee-flavored cookies are covered with a sweet cinnamon-sugar blend right before baking, and come out with delightfully crispy edges and chewy centers – my favorite kind of cookie!
Cinnamon Cappuccino Cookies
1 cup butter (two sticks), softened
1 1/4 cup granulated sugar
1/4 cup light brown sugar
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons powdered coffee
Preheat oven to 350°.
Cream together sugar, butter, and eggs in a large mixing bowl with an electric mixer until smooth. Add powdered coffee.
Combine remaining dry ingredients in a separate bowl. Add to butter mixture gradually. Chill resulting dough for 5 minutes.
Scoop out 1-inch balls of dough and roll them in cinnamon and sugar; place on chilled cookie sheets 2 inches apart. Bake for 8-10 minutes or until centers are set.
Yield: 2 1/2 dozen.
(This recipe was commissioned by the illustrious Joseph Spiros. I wish I could call these “ALL CAPS COOKIES,” but no one would really understand.)